• 五险一金
• 带薪年假
• 技能培训
• 岗位晋升
• 人性化管理
• 年度旅游

Scope of Position
The Chinese Chopper I is responsible to assist the Executive Chinese Chef or Assistant Chinese Chef in supervising culinary operations of a specific kitchen or outlet.
Maintain clear communications with the Executive Chinese Chef or Assistant Chinese Chef, including all relative internal communications, and to relay all guest comments both positive and negative. 
Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
To supervise the kitchen      team and produce consistently high quality food production and      presentation, always meeting agreed standards.
He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.
Train and develop junior      kitchen staff to operate to the required standards as established by the      Hotel and Chef’s Office.
Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.
Abide by all rules,      regulations, policies and procedures of the hotel.
Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.
Requirements
Educational level:                              
Minimum high school, tourism school or culinary school certification
Work experience:                                          
Minimum of 5-7 years cooking experience in restaurant and/or 4-5 star hotel kitchen (or relevant work experience).
Minimum of 2 years in supervision experience.
Job knowledge:                                             
Able to physical work
Good English skills
Personal qualities:                                         
Able to work flexible schedules
Positive creative
Self-motivated and team player
Ability in fast pace environment
Able to lead a team of young chefs

职责范围
头沾板协助厨师长或副厨师长负责所在的厨房。
保持与中餐厨师长或副厨师长良好的沟通， 及时传达内部及顾客的意见和建议。
了解并遵守酒店或部门各项规定和程序。
负责烹饪， 保证菜品的色、香、味、形， 达到要求的标准。
确保厨师在一个积极和专业的工作环境中工作。
保证食品的卫生、许可及安全标准是被了解并认同的。
遵守酒店各项规章制度及程序。
确保所在厨房及部门内的良好沟通。
确保所在厨房按照标准操作程序装备及收档， 包括所有食品的正确保存同时达到HACCP标准。
职位要求
教育水平：                                          
持有高中、旅游或烹饪学校证书以上
工作经验：                         
1-5年酒店或餐厅厨房工作经验（或相关工作经验）
工作知识：                   
能够适应不同班次
具备团队合作精神
能够适应快节奏的工作环境 
个人品质：                       
能够适应不同班次
具备团队合作精神
能够适应快节奏的工作环境

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